Category - Restaurant

LA MADELEINE LAMB STEW

    La Madeleine Lamb Stew

    Source: Chef Thierry Roboullet - La Madeleine, Reston, VA

    1 (3 pound) boneless lamb (shoulder or lamb leg
        cut in medium cubes)
    2 tablespoons extra virgin olive oil
    4 large tomatoes, chopped
    1 bouquet garni (parsley, thyme and bay leaf)
    3 cloves garlic
    1 large onion
    1 bunch carrots
    4 large potatoes
    1 pound green peas (fresh, shelled)
    3 tablespoons flour
    2 tablespoons unsalted butter
    Salt and pepper to taste

    Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.

    Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes.)

    Add water, bring to boil then reduce heat to simmer (45 minutes).

    Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.

    Servings: 6


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